mussels, cooked in a broth of coconut milk, seasoned liberally with lemongrass, cilantro, ginger, garlic, lime zest, and green jalapeño chile pepper. as i was eating inhaling it, i thought it could be taken to another level if i had run all the herbies through a food processor or finely minced them so that the coconut broth would be a gorgeous shade of green and more intensely flavoured.
hm. next time.
20041001
mussels in coconut milk
Posted by
santos.
This entry was posted on 20041001
at
1:18 AM
You can skip to the end and leave a response.
Subscribe to:
Post Comments (Atom)
2 comments:
10/01/2004 03:10:00 AM
Lordy, that looks good. I'm impressed at the size of the cooked mussels. My mussels suffer from severe "shrinkage" whenever I cook them.
10/01/2004 08:18:00 AM
hi avatar
i still tend to overcook mussels if i try to cook them any way not involving a lot of liquid. usually what i do is make the broth/soup/sauce first, then leave the mussels for last because they don't need more than a few minutes of cooking time, or--as in this case--throw everything in the rice cooker for about 10-12 minutes. i forget the amount, but it filled the pot about 2/3rds of the way, so obv less cooking time for a smaller amount....works well, as long as i don't forget it's there.
Post a Comment